Vegan Caramel Vanilla Bean Ice Cream (Soy Free)

If you have never tried any of my recipes yet, that needs to change right now.  This recipe is a game changer!

Vegan Caramel Vanilla Bean Ice Cream

Vegan Caramel Vanilla Bean Ice Cream

 

 

Healthy, vegan, soy-free, 3-ingredient, homemade Caramel Vanilla Bean Ice Cream!  I have seen a lot of vegan ice cream recipes on the internet, but they always contain bananas or soy milk.  I’m not a big fan of the banana “nice cream” that everyone makes and I can’t eat soy very often due to my endometriosis, so I could never have ice cream  🙁 .

Well now I can have all the ice cream I want!  I’m telling you, this ice cream tastes like the real deal.  I’ve worked in many fine-dining restaurants during my career as a chef and we would always make ice cream from scratch.  I can’t count the amount of times I have made fresh ice cream the traditional way, with cream, egg yolks, and sugar.  I’m pretty much an ice cream connoisseur!  I know my ice cream, and this vegan recipe tastes just like regular ice cream.

The key to this awesome recipe is using cashew milk and whole vanilla beans.  You can definitely make this recipe with vanilla extract, but I can tell the difference between ice cream made with vanilla extract and ice cream made with whole vanilla beans.  Vanilla beans are pretty pricey.  Mine cost $10 and it only came with 3 whole Madagascar Vanilla Beans (the best variety), but it is soooooo worth the price.  I prefer using my homemade cashew milk in this recipe over Almond Milk, Rice Milk, or any of the other vegan milks, because cashew milk takes on the flavor of whatever you season it with.  Almond milk tends to leave an “almondy” aftertaste in everything, which is why I never cook with it.  With cashew milk, all you taste is dates and vanilla bean in this recipe.

You don’t have to feel guilty about eating this ice cream.  It is made with whole foods and has no preservatives, just wholesome goodness.   The dates give a caramel taste and I just can’t say enough good things about this ice cream.

I really really hope you try this vegan Caramel Vanilla Bean ice cream recipe, especially during these HOT summer months coming up for many of us!!

 

Vegan Caramel Vanilla Bean Ice Cream

I drizzled a little peanut butter on the ice cream this time.  YUM!

 

 

4.5 from 6 votes
Vegan Caramel Vanilla Bean Ice Cream (Soy Free)
Prep Time
5 mins
Total Time
5 mins
 
Course: Pantry
Servings: 2 1/2
Author: Daytime Vegan
Ingredients
  • 2 ice cube trays
  • 2 ½ cups + ½ cup unsweetened cashew milk recipe on my website, or any other vegan milk
  • 12 - 14 dates pitted (I used California Dates)
  • 1 whole vanilla bean the pod and everything
Instructions
  1. I highly recommend you use a Vitamix for this recipe. If you do not have a high powered blender then use your food processor. I do not recommend trying this in a regular blender because it might break the machine.
  2. Blend 2 ½ cups cashew milk, or whatever vegan milk you use, with the pitted dates and whole vanilla bean until smooth. If you do not have a high powered blender like a Vitamix or Blendtec then you might need to strain this mixture after blending if you see chunks of vanilla bean.
  3. Pour this mixture into your ice cube trays and freeze until fully solid. I like to freeze mine overnight. Once completely frozen place the cubes in your blender, along with ½ cup cashew milk (or any other vegan milk).
  4. If you have a Vitamix, place the lid on, have your tamper ready and turn it on high. Use the tamper to press the frozen cubes down (this might take some strength!) and keep pressing and pushing the cubes down until everything is mixed. The Vitamix will start to make a loud growling sound, as if it is broken, but IT'S NOT. Once you hear the loud growling sound stop using the tamper, let it blend for about 10 more seconds and turn off the machine. The frozen cubes should now be creamy delicious ice cream!!
  5. USING A FOOD PROCESSOR:
  6. I did not try this recipe in a food processor, but I think it should work fine and will be much better than using a regular home blender.
  7. To make this in a food processor just place the frozen cubes, and ½ cup vegan milk in the machine. Turn it on and watch it closely. Let it spin for a a few seconds, turn it off and stir it, let it spin some more, turn it off and stir it....you get the deal.
  8. The reason you have to keep turning it off is because the processor might leave chunks in the ice cream if you skip this step.
  9. You will know the ice cream is finished once the frozen cubes have turned into smooth creamy goodness!
Recipe Notes

If you use Medjool Dates then you might only need 8 or 9 because they are sweeter than the California Dates.



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